INGREDIENTS

¼ cup Pompeian Smooth Extra Virgin Olive Oil
1 sheet of puff pastry thawed, cut into 6 squares
1 yellow onion, sliced in rounds
1/2 cup grated gruyere cheese
1/2 cup grated swiss cheese
1 egg, beaten
1 teaspoon beef bouillon powder
fresh thyme
salt and pepper to taste

PREPARATION

  1. Preheat your oven to 400°F.
  2. Line a baking sheet with parchment paper. Place a drizzle of Pompeian Smooth Extra Virgin Olive Oil followed by sliced onion. Top with salt, pepper, thyme and finish with a sprinkle of both cheeses.
  3. Place puff pastry sheet on top. Using a fork press down on the sides and poke holes throughout the top of the pastry. Repeat with remaining puff pastry.
  4. Brush the tops of the puff pastry with the egg wash. Sprinkle with more shredded cheese.
  5. Bake for 20 minutes or until the pastry is cooked through and golden. Remove from oven and allow to briefly cool, then flip. Serve with a healthy glug of Pompeian Bold Extra Virgin Olive Oil.

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